Today on my radio show Chef Talk, I was talking about soups. The health benefits, new ideas, healthy recipes etc. and I realized I have not put a soup on here in a long time. When I first started running the restaurant I had to redesign all of our daily soups. Some of the recipes were lost over the years, and others were just terrible. So I was basically making and testing soup every day of the week. I was souped out. I stopped ordering soup at restaurants all together which was very unlike me. Then all of a sudden last week I woke up one morning and decided we were going to do a new soup every week in addition to our daily specials. A little more work for me, but my drive to make new soups was back. We had some left over lasagna from our special the night before and I did not want to feature it again so I decided to try something different with it. Make it into a soup. This recipe is a great little idea to use leftover lasagna instead of throwing it away. Give it a try, you’re sure to be surprised.

Lasagna Soup

1 Tbsp Olive Oil

½ Tbsp Minced Garlic

½ Medium Minced White Onion

1 9x9 tray of leftover lasagna (if you want to use frozen just for the recipe then by all means, just thaw it the night before)

3 ½ quarts cold water

3 Tbsp Chicken Base

1 16oz Can Diced Tomato

1 Tbsp Crushed Red Pepper

6oz Shredded Mozzarella (use leftover cheese to melt on top of the served soup)

1 Cup Jarred Marinara or the same sauce you used to make the lasagna

½ Cup Grated Parmesan

Heat the olive oil in a 8 quart pot with the minced garlic and white onion over medium heat. When the onion and garlic appear translucent add the cold water mixed with the chicken base. This is where people decide to brown the garlic. Try to avoid this when making soup. When the garlic appears opaque or translucent that is when the flavor has been released into the oil. When you brown the garlic you are changing the entire flavor and since the lasagna already has (or should have) garlic in it, you want to avoid changing the flavor. Add the diced tomatoes (any brand of your choice but try to avoid ones that are seasoned).

Be sure to blend the ingredients thoroughly while cooking over medium heat until the pot begins to either bubble or steam. Cut the lasagna into 3 inch squares and add it to the pot. Do not freak out when the lasagna breaks up in the pot, it is supposed to happen and will definitely add to the flavor. Add the red pepper flakes, mozzarella, marinara and grated parmesan.

Be sure to continue mixing as the cheese will start to weigh towards the bottom and has a chance of sticking. Mix the soup every five minutes over medium heat for a total of 30 minutes. Since almost everything in the soup has already been cooked previously be sure not to overcook the soup. If you have less lasagna left than the recipe calls for you can just cut the recipe in half except for the amount of oil. Now you have left overs in a whole different way that is sure to please your family. Mangia!

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